Crock Pot Chili Chili and Beans

We absolutely loved this recipe. This will be the only one that I use from now on. I do recommend cutting back on the chipotle peppers...they are SUPER HOT!!!!

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I made this chili for work for about 20 guys. I followed everything but the meat...I used ground beef and pork instead. I made it for 24 servings which filled my 6-quart slow cooker to the rim. Every drop of it was gone within 15 minutes. Everyone said it was by far the best chili they ever had. Hot and spicy but not overly so. Was a GIGANTIC hit with everyone!!!

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This is an awesome recepie! I've been using it for along time now and make it quite frequently! Great with Cinnamon Rolls!

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The chili was very tasty but extremely spicy. I just added half the amount of chipoltle peppers and that was plenty hot for me.

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These are really good. I cut back on all the hot ingredients by half and it was still really hot. The only other changes I made was using kidney beans and added more garlic. They have really great flavor.

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GREAT chili recipe...best I've ever made. This will be my go-to recipe from now on with a few modifications. Next time I'll use less chipotle peppers, they were SUPER hot! I left out the fennel since I don't card for it. I also added some frozen corn for color.

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I made this chili for a church chili contest last summer. It won BIG. None of the other chili's even came close. I did make a few changes. I added: 1tsp Fresh ground black pepper, 1 tsp salt, 4 Tbl brown sugar, 15 oz can of black beans, kidney beans, and garbonzo beans. Also, 2lb extra lean ground beef and 6 cups smoked brisket. I put it in the frig overnight and then put in the a crock pot on low for the day. My mother used the same recipe and won another church contest this fall. By far the best chili ever.

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this was very, very good chili. i've made it twice now and both times the flavor was exceptional. i am a little afraid of "hot" spicy but i have to make it again next week for a christmas party and will add the 1/2 of the chopped chipotle chiles and 1/2 of the chopped green chili as most other people like it hot. it is certainly a keeper. thanks for posting.

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We loved this recipe! My husband is asking for it again and I just made it last week. I left out the chipotle and green pepper, only used 2 cans of pinto beans, and used gound beef. I also added macaroni noodles for the last hour or so of cooking. Delicious! It has the perfect amount of spice and heartiness! Definitely will be my "go-to" chili recipe from now on! Thanks onlyme!

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I've made this Chili many, many times now. In fact it just won me a wee tiny cook-off at work. :) Can't believe I'm just getting around to reviewing it! It's just delicious. I like to brown up the meat and then load everything in the crock-pot the night before. I just let it all sit overnight in the refrigerator and then turn it on in the morning when I leave for work. It's never suffered a bit. I've done it with and without the Chipotles and it's good either way. Oh, and I just use Italian Seasonings instead of the individual spices. It does make a LOT of Chili, so if it's just a couple of people you might want to cut it in half. This will stay in our rotation for sure! Thanks for posting it!

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This is the best chilli that I have ever made. However, I would adjust the chipotles next time. The ingredient list calls for 1 jar of chipotle, mine come in cans. I used 1 can (7oz.) and this is very spicey. So I'm wondering how much is 1 jar? Although my husband was in heaven as he loves things super spicey, I suffered later on, but all the time eating this I was mmming and aaaing as it is delicious. It was an easy recipe to fix and then toss in the crockpot to cook for the day. I did sub some ingredients but don't feel that it changed the flavor. I didn't have any tomatoe sauce so I used a small can of tomatoe paste, a 101/2 oz can of beef broth that was double strength. I didn't drain anything just opened cans and tossed in the crock. I do think that you could use other kinds of beans. I fixed this with Moist Cornbread and it was a yummy dinner. Thank you onlyme for posting this keeper. Shirl

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This was okay, a little to brown and smokey for me. After reading the reviews, I opted out of the chipotle chilis. I also did not add the fennel, didn't have any. I wished the chili was thicker. I served it over white rice with cheese and sour cream. I made this for the Comfort Cafe.

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This is taste awesome !!Thanks for the sharing!

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WOW!!! I just made this awesome recipe and it was a SMASH HIT. Now granted... I wasn't cooking for a crowd, just my hubby, but he raved. I have to admit I am not much of a chili person either, but that's probably because I never had THIS chili recipe. I have marked it in my files as my #1 chili recipe since I got such a good reaction from it. Whoever you are who was so kind as to share this recipe with you- THANK YOU THANK YOU !!! I serve a lot of what I call "internet" food because I depend on the skills and the experiences of others to feed my family since cooking isn't one of my greatest talents But with help from people such as yourselves, I am too able to have success in the kitchen. You just never know who you're going to help along the way... so thank you once again for sharing this wonderful recipe with us internet folks. -Leone Burns

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My kids even loved this chili, and they usually groan when I announce we're having chili for dinner. Excellent recipe- one I'm definintely using again! We had it for leftovers the next night and were just as happy to eat it again. ((I'm usually the only one who enjoys eating leftovers.)

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I could not find jars of chipotle chilis so I substituted a can of chipotles in adobo sauce. The recipe did not indicate what size jar. The chili was so spicy we could not eat it and I will have to toss out a huge crockpot of chili. I would try this again cutting it in half and eliminating the chipotles.

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I love this chili! I've probably made it a dozen times. It's great to come home to! The first few times I made this I didn't have any canned jalapenos on hand and used fresh. These make a good chili but the canned peppers (which are pickled in vinegar) make a better chili! Add a dash or two of vinegar if using fresh peppers and you will see what I mean.

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Very nice chili. I used dried pinto beans (soaked overnight), and in place of the peppers in the recipe I used a fresh green chili pepper (chopped and fried with the onions), an orange bell pepper, and 1/2 a jar of jalapeño peppers. Came out a little on the spicy side for me (I'm a mild salsa kinda girl) but still excellent with cornbread and a big glass of milk. :)

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What a great chili! Apart from the false start of me forgetting to switch on the power point before going to work, once I eventually cooked this, it was great. I was surprised to be putting cocoa powder into a chili, but the combination of flavours was lovely. Thanks onlyme for sharing this keeper.

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So good! I don't really like chili but everyone loved this. I got everyting ready the night B4, put it in the crock pot, then let it cook all day.

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